Text 12051, 93 rader
Skriven 2007-02-19 19:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: more land o' chains 78
==============================
 -=> Quoting Michael Loo to All <=-

 ML> the two extremely strenuous grandkids:
 ML> a pair of demon children.

I am grateful that while mine are boisterous and energetic at home, they
have learned how to behave at a restaurant already. Even the two year
old is safe to take to a good place.

 ML> there was a list provided
 ML> by the parents of the places the kids would eat, and these were
 ML> whittled down by Kenneth refusing to eat Chinese food

And mine aren't picky either. They have their favourites but we can
order them a meal in a steak house, an Italian place or a Vietnamese
noodle house without difficulty.

At a recent family gathering we ordered a kid's special for Lexi
(Alexandra) consisting of a grilled cheese sandwich, fries and ketchup
in a dipping sauce bowl. She ignored it and grazed off other people's
plates sampling rare steak, shrimp, calamari, pasta, rice, and even
Brussels Sprouts. (I ended up eating the grilled cheese!)

 ML> I had the skilletini, which is a quart iron skillet with a couple
 ML> cups of spaghetti marinara, some vinegared bell pepper and onion
 ML> slices, and your choice of sausage or grilled chicken, the lot
 ML> sprinkled with Parmesan and heated to smoking under the broiler so
 ML> a lot of the pasta gets brown and crusty.

That sounds tasty.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Oeufs Brouilles
Categories: Eggs, French, Info
  Servings: 4

      6 lg eggs
      2 TB olive oil
      3 TB heavy cream
    Salt and Pepper to taste
    Oregano, for garnish

Oeufs Brouilles is simply French for a style of scrambled eggs. The
difference between these eggs and the scrambled eggs we get at our local
diners is not in the ingredients (although these eggs do have olive oil
in place of butter). Rather, the difference is in how you prepare the
eggs.

To make these eggs, it is an absolute must to use a low heat. Some use a
skillet over low heat. I left nothing to chance, and used a double
boiler. This means you will also need a fair amount of time and patience
in order to get the end results that make a mean Oeufs Brouilles.

Other than that, you can add additional ingredients to make this dish
more to your liking. Ham and cheese is always a good idea. Steamed
Asparagus or dandelion greens are also options.

The result? Eggs that are far creamier than any scrambled eggs I've had
before. Served on your favorite bread with a hunk of your best cheese on
the side, you can't go wrong.

Method:

Bring your double boiler to a small boil.

While waiting for the water to boil, mix together the eggs, oil and
cream. When the boiler is ready, pour in the eggs. After about 5
minutes, you will need to start looking in on the eggs, using a spatula
to scrape the sides down and thus "scrambling" the eggs. Cook until the
eggs solidify, continuing the spatula scrambling.

The eggs can be runny or firm, depending on your own preferences. I like
mine somewhere in between. Salt and pepper to taste.

Plate and serve. Serves 3-4.

From: Http://Www.Accidentalhedonist.Com

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Kids are capable of remarkable things until they're told otherwise.
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